Chef's Secret Recipes, Dessert Time, Vegetarian Cuisine, Western Cuisine

Chocolate ice-cream



600ML Fresh Cream

395g Condensed Milk

2T Cocoa Powder

200g Chocolate blocks



  1. Firstly, melt the chocolate using a double boiler. (This time we relied on the hot water’s heat of the outer layer to melt the chocolate)
  2. Prepare a bowl/mould to pour in the fresh cream and condensed milk, stir evenly. Then whisk with a mixer at a low speed for about 20 minutes. (When whisking, whisk in the same orientation: clockwise or anti-clockwise. We used clockwise)


  3. Whisk the fresh cream till it appears to be standing – that’s all the whisking required
  4. (We whisked it for too long the first time, resulted in fresh cream turning to butter, see image below.
    IMG_0151 (600 x 450)
  5. Mix together the mixed cream, melted chocolate, cocoa powder, again mix evenly in the same orientation. (If clumps appear in the whisked cream, then you’ve over whisked it!



  6. Pour the mixed chocolate butter into the bowl prepared earlier on (May be glass/plastic)
  7. Following that, place it in the fridge and wait for several hours then ice cream is ready to serve!!

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